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Chef's Harvest Kitchen
Chef's Selection Recipes

Chef's Harvest Home Gourmet Recipes
Roasted Peppers
Entrees / Main Course
  1. Simple Shrimp Paella
  2. Tortilla de Catalan
  3. Mediterranean Wraps
  4. Tortellini Alfredo with Roasted Peppers



Grilled Chicken Breast with Sun-Dried Tomato and Roasted Red Pepper Sauce

6 boneless skinless chicken breasts
Salt and freshly ground black pepper

1 16-ounce jar Chef's Harvest Roasted Red Peppers, drained and rinsed
8 sun-dried tomato halves, soaked in hot water 5 minutes and drained well
1 garlic clove, finely minced
1 to 2 tablespoons fresh lemon juice
2 tablespoons flat-leaf parsley, chopped
4 ounces cream cheese, cut into small pieces and softened
2/3-cup sour cream
Salt and freshly ground black pepper

Combine first five ingredients in food processor or blender and process until smooth. Add remaining ingredients and process just until all ingredients are incorporated.

Serve over grilled chicken breasts.

Yielding 2 ¼ cups sauce for 6 servings

 
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